How to Make Broccoli Cheese Soup

Image of broccoli in a bowl with a banner that reads how to make creamy broccoli soup.

This broccoli cheese soup recipe is made with simple ingredients, including broccoli, milk, cream, flour, butter, and real cheese. It’s easy to make and perfect for family dinner, for a warming lunch, or for brunch and gatherings.

When you make a purchase using a link on this page, we may receive a commission. As an Amazon Associate I earn from qualifying purchases. For more information, please see About Us.

This post is about making delicious real cheese broccoli cheddar soup to satisfy your your broccoli cheese soup cravings.

Two of my favorite cafes make delicious broccoli cheddar soup. During a time when I couldn’t have it, I decided to learn how to make broccoli cheese soup of my own. Here is a recipe for homemade broccoli cheddar soup.

This broccoli cheddar soup recipe is made using real cheese. It’s so easy and so delicious, and I’ll tell you how I do it.

Making broccoli soup

I love broccoli cheddar soup, but I haven’t always been a fan of broccoli. I know that broccoli good for you, but I found it hard to eat more than a few small florets covered in ranch dressing or hummus, just to say that I’d eaten something healthy for the day.

As a gardener and farmer’s market shopper, I have learned a few things. One is that fresh, homegrown, or locally food often tastes better. It travels a shorter distance to your plate, and retains more of it’s flavor.

During the spring, we grew a few heads of broccoli to test the waters. The broccoli grew well and the flavor was excellent. (Here are some tips on how to grow broccoli.)

Once each head of broccoli was harvested, the plants produced a few side shoots (i.e. more broccoli florets) that we harvested to use for soups, salads, and stir fry. I love growing vegetables that love to grow.

I froze a few quart bags of broccoli to use in the summer. It was surprisingly easy to grow broccoli, and it makes a great vegetable to grow in a spring or fall garden.

I learned two things (1) homegrown broccoli has amazing flavor and (2) it retains that flavor when frozen. Once we ran out of homegrown broccoli to make broccoli cheddar soup, I used fresh broccoli instead.

I recommend using the freshest broccoli that you can find to make this soup, but if you have to use frozen broccoli, it’s not the end of the world.

Broccoli cheddar soup makes a good recipe for brunch, lunch, and dinner.

Broccoli cheddar soup is great for potlucks and gatherings with family and friends. Add it to a brunch table along with quiche and salad for a tasty, beautiful spread.

Broccoli cheddar soup is a good way to get kids to eat broccoli. Try to find fresh broccoli that is sweet and not rubbery. If you find some, buy more and freeze it to make broccoli recipes throughout the year.

This broccoli cheddar soup recipe is loaded with cheese. I use white cheddar cheese, because it tastes absolutely delicious.

One tip for achieving a smooth, creamy soup is to shred your own cheese. Pre-shredded cheese is more convenient, but ingredients in the cheese may cause the cheese not to melt fully into the soup, and nobody likes a lumpy broccoli cheese soup.

What You’ll Need

Here is a list of items that you’ll need to make broccoli cheddar soup.

  • Stock pot—You should have one of these for making delicious soups, chowders, stews, and chili for fall and winter.
  • Large spoon—Use a large spoon to stir the soup as it cooks, to help keep the broccoli cheddar soup from sticking to the bottom of the pan.
  • Kitchen tools—a cutting board and knife, and a cheese grater, for slicing the broccoli and shredding the cheese.
  • Broccoli—Fresh is best, but frozen works, too. Cut broccoli into small pieces. Leave a few larger chunks for interest.
  • Cheddar cheese—Buy a cheese block and shred the cheese for best results. I love those shredders that capture the shredded cheese for you.
  • Butter, oil, and flour—Use butter, oil, and flour to make a roux to thicken the soup.
  • Chicken stock—Use unsalted chicken stock. This allows you to control the flavor of the soup.
  • Milk—We use 2% milk to make the soup, because that is what we normally have in the refrigerator. Whole milk works, too.
  • Heavy cream—Adds richness and creamy flavor to the soup.

How to make broccoli cheese soup from scratch

It is easy to make broccoli cheese soup from scratch if you follow a few key steps. The most important is to use good quality cheese that you grate yourself. Using fresh broccoli helps, too.

Here is how I make broccoli cheddar soup at home.

Prepare ingredients by shredding 6 ounces of good quality cheddar cheese and slicing up a medium head of broccoli. Remove florets from the broccoli and slice these into small pieces to add to the soup.

The broccoli stalk may be saved and used to flavor vegetable stock, but it is a bit too fibrous to add the soup.

Heat 2 tablespoons each of butter and oil in a stock pot over medium high heat. Add 4 tablespoons of all-purpose flour to the pot and stir continuously until the ingredients are well combined, about 2 to 3 minutes. This makes a roux.

Slowly add chicken stock to the pot, 1 cup at a time, stirring continuously. The roux should thicken the liquid as you cook it.

Once all the chicken stock is added, reduce the heat to low. Stir in 1-½ cups of milk and ½ cup of heavy cream until blended with the creamy chicken stock.

Add 6 ounces of shredded cheese to pot and stir until blended into the soup. Add the broccoli to the pot. Cook 5 to 7 minutes longer, stirring often, or until the broccoli is tender to taste.

Serve broccoli cheddar soup with salad or crusty bread.

Leftover broccoli cheddar soup can be stored in an airtight container in the refrigerator for up to 3 days. We sometimes store the soup in small containers that make it easy to measure out and heat up one serving of soup at a time for lunch.

Tips for making homemade broccoli cheese soup

  • Shred your own cheese. It almost always melts better than pre-shredded cheese.
  • Use low heat. Reduce heat to low after shredding the cheese. If the heat is too high, the cheese will burn and stick to the bottom of the pan.
  • Use fresh broccoli. Fresh broccoli tastes best. Look for fresh broccoli at the farmer’s market, at the supermarket, or in your garden. Add fresh chopped broccoli to the soup during the last 5 to 7 minutes of cooking time. Homegrown frozen broccoli is also good if you have some.
  • Don’t skimp on heavy cream. Heavy cream is a must have for this soup recipe. Even if we use reduced fat milk to make the soup, a small amount of heavy cream adds richness and flavor to the soup that can’t be replaced.

Broccoli Cheddar Soup Recipe

Here is how to make easy broccoli cheddar soup.

Easy Broccoli Cheddar Soup

Avery tasty, easy to make, Cheddar Soup
Course Side Dish, Soup
Cuisine American
Servings 4 people
Author Sweet Bacon & Pecans


  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 4 tablespoons all-purpose flour
  • 4 cups unsalted chicken stock
  • 1-½ cups milk
  • ½ cup heavy cream
  • 6 ounces freshly shredded cheddar cheese
  • 1 medium head broccoli florets removed and finely chopped


  • Heat butter and oil in a stock pot over medium high heat. Add flour and stir continuously until ingredients are well combined, about 2 to 3 minutes.
  • Slowly add chicken stock, 1 cup at a time, to the pot, stirring continuously. The liquid should thicken as you cook it.
  • Once all the chicken stock is added, reduce heat to low. Stir in milk and cream.
  • Add shredded cheese to pot and stir until blended into the soup. Add broccoli and cook 5 to 7 minutes longer or until broccoli is tender to taste.
  • Serve broccoli cheddar soup with salad or crusty bread.

This post was all about how to make creamy broccoli cheese soup.

— —

  • Photo by Samee Anderson / Unsplash
  • Photos are for illustrative purposes only.

Related Posts